Red Lobster Crab Stuffed Mushrooms

 

Ingredients

Servings:6-8

• 1 lb fresh mushrooms
• 1/4 cup celery, finely chopped
• 2 tablespoons onions, finely chopped
• 2 tablespoons red bell peppers, finely chopped
• 1/2 lb crabmeat
• 2 cups oyster crackers, crushed
• 1/2 cup cheddar cheese, shredded
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon black pepper, ground
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup water
• 6 slices white cheddar cheese

Directions

Preheat oven to 400deg F.
Wash mushrooms and remove stems.
Set caps aside, and chop half of the stems.
Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
Transfer to a plate and cool in refrigerator.
Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in a sprayed or buttered baking pan stem side up.
Spoon 1 tsp stuffing into each mushroom cap.
Cover with a piece of sliced cheese.
Bake for 12-15 minutes until cheese is lightly brown

Perfect Roasted Potatoes

 

Ingredients:

• Potatoes
• 1 Tbs. Olive Oil
• Seasonings of your choice

Preparation

Preheat the oven to 450*.
Clean however many potatoes you need to serve.
Chop the potatoes into chunks and place them in a big mixing bowl.
Add 1 Tbs. of olive oil and mix them up. You can adjust the amount of olive oil to the amount of potatoes you use.
Add your seasonings and mix well. For this example, I used seasoned salt. This is a very basic and delicious choice. You can also use ranch powder, chili powder, pepper, garlic, the list goes on and on. Experiment!
Spray a cookie sheet with cooking spray.
Place the potatoes on the pan and spread them out so they will all get roasted evenly.
Bake the potatoes at 450* for 30 minutes.
Take them out of the oven and serve!
These really are one of my FAVORITE dishes to make! Especially dipped in ketchup. Enjoy!

Baked Chicken Wings – Extra Crispy

 

Ingredients

• 2 pounds chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1-2 tsp kosher salt (plus more to taste)
• Favorite Buffalo wing sauce for tossing or serving on the side
  Or a mix of favorite hot wing sauce and BBQ sauce, my new favorite

Instructions

Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.
Recipe Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it’s a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don’t notice much difference, if any.

Rotel Chicken Spaghetti Casserole

 

INGREDIENTS

• 4 -6 chicken breasts, cooked & chopped
• 1 can cream of mushroom soup
• 1 can chicken broth
• 1 can Ro-Tel tomatoes
• 1 lb Velveeta cheese, cubed
• 12 ounces spaghetti, cooked & drained

DIRECTIONS

In a bowl mix together the soup, broth& Ro-tel tomatoes.
In a 13×9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

Sweet Italian Chicken

 

Ingredients

• 4 Regular-sized, Boneless, Skinless Chicken Breasts (or 3 if large)
• 1 Package Dry Italian Dressing
• 3/4 Cups Brown Sugar (Light or Dark)
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper

Preparation :

Preheat oven to 350 degrees.
Cut chicken into bite size pieces.
In a medium-sized bowl, combine the dry Italian dressing, brown sugar, salt and
pepper.
Add chicken to the bowl and stir with your hand until all chicken pieces are
coated.
Place chicken into a single layer in a 9×13 glass or metal baking dish.
Bake for 25-30 minutes until chicken is fully cooked.
Serve over steamed, white rice.

Really Good Homemade Salsa

 

Ingredients:

• 3 cups chopped tomatoes
• 1/2 cup chopped green bell pepper
• 1 cup onion, diced
• 1/4 cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions:

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can’t wait to dig in! Serve chilled.

Perfect Boiled Eggs

 

Ingredients

* 6 large eggs or you may increase
* 2 tsp white vinegar
* 1 pinch salt
* water to cover
* 3 cups ice cubes or use as much as desired

Instructions

1. Place the eggs in a saucepan.
2. Cover the eggs with lukewarm water.
3. Add in vinegar and pinch salt.
4. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
5. Remove from heat cover with a tight lid.
6. Allow the eggs to stand for 11 minutes.
7. Drain the eggs a couple times under very cold water.
8. Cover the eggs with cold water then add in some ice.
9. Allow the eggs to sit in ice water for about 3 minutes.
10. Drain and peel.

Black-eyed Pea Salad

 

Ingredients

• 1 yellow bell pepper finely chopped
• 1 red bell pepper finely chopped
• 1/2 onion finely chopped
• 2 jalapenos, seeded and finely chopped
• 4 15 ounce cans black-eyed peas drained and rinsed
• 2 Tbsp chopped fresh parsley
• 1 garlic clove minced
• 1/2 c red wine vinegar
• 2 Tbsp balsamic vinegar
• 1/4 c olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 4 slices of bacon cooked and crumbled

Directions

1. Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Last Step: Don’t forget to share!

OLD-FASHIONED CHICKEN & DUMPLINGS

 

Ingredients:

• 1 whole chicken cut up
• splash of oil
• 2 stalks celery, diced
• 1 can peas
• 3 carrots chopped
• 1 large sweet onion, diced
• 1 can cream of chicken soup
• 1 tsp salt
• 2 TBS PARSLEY
• 1 tsp tsp pepper
• 2 cans chicken broth (14oz)each

DUMPLINGS

• 1-1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning OR CHICKEN BOULLION POWDER
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 EGG

Directions:

BOIL CHICKEN ,VEGGIES, IN WATER TIL DONE, REMOVE CHICKEN FROM POT AND REMOVE BONES. ADD BACK TO THE STOCK, ADD CREAM OF CHICKEN SOUP AND BROTH (MAY NEED TO ADD A BIT MORE WATER ) ADD SALT AND PEPPER TO TASTE
DUMPLINGS
MIX FLOUR, SEASONING, SODA,EGG, SALT AND BUTTERMILK TIL YOU GET YOUR DOUGH, DROP IN SPOONFULLS INTO THE BROTH, CONTINUE TO COOK UNTIL DUMPLINGS ARE DONE AND ENJOY.
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food

Stuffed Pepper Soup

 

INGREDIENTS:

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5) can beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup uncooked long grain white or brown rice (I’ve tried and like both)
• Cheddar or mozzarella cheese, for serving (optional)

DIRECTIONS :

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
*For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush)

Taco Spaghetti To Die For

 

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound ground beef*
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 tablespoon tomato paste
• 8 ounces spaghetti
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1: Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

2: Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

3: Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

4: Serve immediately, garnished with tomato and cilantro, if desired.

Swedish Meatballs (Svenska Kottbullar)

 

Ingredients

• 2 slices day-old white bread, crumbled
• 1/2 cup heavy cream
• 1 teaspoon butter
• 1 small onion, minced
• 2/3 pound ground beef
• 1/3 pound finely ground pork
• 1 egg
• 1 tablespoon brown sugar (optional)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground ginger (optional)
• 1 tablespoon butter
• 1/4 cup chicken broth
• 3 tablespoons all-purpose flour, or as needed
• 2 cups beef broth, or as needed
• 1/2 (8 ounce) container sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

Homemade Wendy’s Frostys!

 

Ingredients:

• 1 can sweetened condensed milk
• 1 8 oz. tub Cool Whip
• 1/2 gallon chocolate milk

Directions:

Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!

The Best Chicken Fried Steak with Gravy

 

Ingredients

• 4 (1/2 pound) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Directions

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Amish Onion Fritters

 

Ingredients

• 3/4 c flour
• 1 Tbsp sugar
• 1 Tbsp cornmeal
• 2 tsp baking powder
• 1-2 tsp salt-according to taste
• 3/4 c milk
• 2 1/2 c chopped onions
• oil for frying

Directions

1. Mix together dry ingredients.
2. add milk and stir.
3. batter will be thick.
4. add onions and mix throughly.
5. heat 1/2 inch oil in skillet over medium high heat.
6. drop batter by tablespoons in hot oil, flatten slightly, brown on both sides until nice and crisp.
7. drain on paper towels.
8. serve warm.

Honey Roasted Red Potatoes Are Absolutely Delicious

 

Ingredients

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Slow Cooker Green Beans, Ham and Potatoes

 

Ingredients

• 2 lb fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 1⁄2 lb new potato, quartered
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp seasoning salt
• 1 tbsp chicken bouillon, granules
• 1 ground black pepper, to taste

HOW TO MAKE:

Halve beans if they are large, place in a slow cooker with water to barely cover and add onion and ham hocks. Cover and cook on High until simmering. Reduce heat to Low and cook for 2 to 3 hours or until beans are crisp but not done.
Add potatoes and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker and remove meat from bones. Chop or shred meat and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Chicken and Pasta Casserole with Mixed Vegetables

 

Ingredients

• 1 cup dry fusilli pasta
• 3 tablespoons olive oil
• 6 chicken tenderloins, cut into chunks
• 1 tablespoon dried minced onion
• salt and pepper to taste
• garlic powder to taste
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups frozen mixed vegetables
• 1 cup dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Step 2
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Step 3
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

Step 4
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.

Step 5
Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Cracker Barrel Dumplings

 

Ingredients

DUMPLINGS

• 2 c all-purpose flour, plus more for kneading and rolling
• 2 tsp baking powder
• 1/2 tsp salt
• 1 c milk
• 1/4 c vegetable oil
• 2 qt water for boiling
• 2 tsp chicken soup base

SAUCE

• 3 Tbsp butter
• salt & pepper to taste
• 1/4 all-purpose flour
• 1/2 tsp sugar
• 1 c milk
• 2 tsp chicken soup base
• 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Directions

1. Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.

2. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.

3. While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.

4. Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.

Last Step: Don’t forget to share!

Stuffed Peppers My Way

 

Ingredients

• 1 cup water
• Stuffed Peppers My Way
• 1/2 cup uncooked Arborio rice
• 2 green bell peppers, halved and seeded
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions

Prep 20 m Cook 40 m Ready In 1 h

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.